We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Tuna aubergine freekeh
Serves: 2
Total time: 
Recipe Photograph by Maja Smend
Tuna aubergine freekeh
Recipe by Lucy Jessop
Serves: 2
Total time:
See more recipes
Nutritional information (per serving)
Calories
590Kcal
Fat
27gr
Saturates
4gr
Carbs
45gr
Sugars
10gr
Fibre
13gr
Protein
37gr
Salt
1.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 x 200g tin Taste the Difference Albacore tuna in olive oil
- 1 aubergine
- 1 x 225g pack cherry tomatoes on the vine
- 1 x 250g pouch Merchant Gourmet ready-to-eat freekeh
- 10 pitted green olives, sliced
- ¼ red onion, finely sliced
- ½ x 28g pack basil, leaves only, torn
- 2 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- a large handful of rocket leaves
Step by step
- Drain the tuna in a sieve set over a bowl to catch the oil. Heat a frying pan or griddle pan until hot. Cut the aubergine into 1cm round slices. Brush with the tuna olive oil on both sides and season. In batches, cook over a medium heat for 3-4 minutes each side until completely tender. Transfer to a plate.
- Meanwhile, halve the tomatoes and put in a large bowl with the freekeh, olives, onion and basil. Put 2 tablespoons extra-virgin olive oil into a small jug, add the vinegar and some seasoning and whisk.
- Add the aubergine and rocket to the bowl, pour over half the dressing and toss together. Spoon onto 2 plates, flake the tuna on top and drizzle with the remaining dressing.